Ingredients
The following ingredients have 20 Servings
- 1 cup all purpose flour
- 1 teaspoon sugar
- 1 tablespoons corn starch
- 1 teaspoon oil
- 1/2 teaspoon cardamom powder
- 3/4 cup warm water (you may need less, depends on the flour you’re using)
- 1/2 teaspoon dry yeast
- Pinch of saffron
- ** 2 cups oil for frying
- **For the syrup:
- 3 tablespoons date syrup
Instruction
- In a blender, add water and then the rest of ingredients. Blend well until you get a combined smooth batter.
- Pour in a bowl, cover, and let it double in size in warm place. May take an hour.
- In a deep frying pan, add oil and when hot reduce to medium heat.
- To test how hot the oil is, take a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot.
- Dip a spoon in separate oil, then take a heaped teaspoon from batter, push the batter off it using another spoon. Careful while dropping the batter in oil.
- Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.
- When the dumplings are light brown, remove from oil, and place them on kitchen paper.
- Pour your favorite syrup on top (I’ve used date syrup). The syrup should be at room temperature.
- You should serve these dumplings the same day you make them.
